1-Proof the yeast mixture and let it foam: proof the yeast by mixing the warm water and cane sugar in a bowl, then add the yeast on top and let it sit for about 5 minutes until foamy.

2-Mix dough and let it rise fully: add the all-purpose flour and salt to this mixture and mix on low speed until a shaggy dough forms, then switch to medium speed for 5 minutes until sticky and elastic. Brush a large bowl with extra-virgin olive oil, transfer the dough in with a spatula, coat its surface with more oil, cover, and let it rise in a warm spot until it doubles in size, about 1 to 1½ hours.

3-Transfer and shape dough in the pan: prepare a 9×13-inch baking pan by brushing it with extra-virgin olive oil, adding butter first if it’s not nonstick. Oil your hands, fold the dough into itself, transfer it to the pan, coat it with oil, and press it to the edges; let it relax briefly and press again.

4-Let it rise again and preheat the oven: cover the pan and let the dough rise once more until it doubles, about 45 minutes, while preheating the oven to 425°F.

5-Add oil, indentations, and toppings: drizzle the remaining extra-virgin olive oil over the dough, use oiled fingers to make deep indentations, and sprinkle with flaky sea salt and fresh rosemary if you like.

6-Bake until golden and cool before serving: bake for 20 to 30 minutes until golden brown, then let it cool slightly before slicing.